Mushroom Free Paleo Almond Butter
Homemade almond butter is one of those kitchen projects that sounds ambitious until you actually do it — and then you wonder why you ever bought the jarred stuff. Roasting the raw almonds first is the real secret here, coaxing out a deep, nutty fragrance before the food processor does its work. A touch of coconut oil helps everything come together into a silky, pourable consistency, while honey and sea salt balance the richness just right. Vanilla is optional, but it adds a subtle warmth that makes this feel almost indulgent. Because you're working with whole, recognizable ingredients from start to finish, there's zero guesswork about what's actually in the jar — no fillers, no additives, nothing unexpected. It keeps in the fridge for up to three weeks, so you can spread it on apple slices, swirl it into smoothies, or eat it straight off the spoon all week long.
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Learn more →Ingredients
16 servings
- 3 cups raw almonds
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- ½ tsp fine sea salt
- ½ tsp vanilla extract (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and roast for 10–12 minutes, until they are fragrant and the skins have deepened to a rich brown — watch closely in the last 2 minutes, as they can darken quickly.
- 2
Remove the almonds from the oven and let them cool on the baking sheet for 10 minutes, until just warm to the touch.
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